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sliced steak with green chimichurri sauce and roasted sweet potatoes and a side tomato salad

Beef Chimichurri

with roasted sweet potatoes & tomatoes

STARS

Chimichurri, or Argentinian pesto, is full of the herbal scents of cilantro and parsley, spiced with chiles and smoothed with olive oil. It was first created to preserve the flavor of Argentinian beef, some of the best in the world. For this recipe, quickly sear and thinly slice tri-tip steaks. Serve in the simple Argentinian way with chimichurri, roasted sweet potatoes and a clean, fresh salad of tomatoes and shaved red onion.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Steaks

  • 4 6-ounce tri-tip steaks
  • Canola oil
  • Salt and pepper

Roasted Sweet Potatoes

  • 5 sweet potatoes, cut into wedges
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Marinated Tomato Salad

  • 1 can roasted tomatoes, drained and chopped
  • 2 cups cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 5 basil leaves, minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil
Directions
1
Preheat the oven to 400°F.
2
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest for 10 minutes.
3
On a baking sheet, toss the sweet potatoes with the oil, salt and pepper. Roast for 16-20 minutes, or until tender.
4
Preheat the grill or a large skillet over high heat. 
5
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steaks to a cutting board and rest for 5 to 10 minutes, then slice against the grain.
7
Combine all of the tomato salad ingredients in a bowl. Season to taste.
8
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
Divide the steaks and sweet potatoes between plates. Serve with tomato salad and drizzle with chimichurri.

Beef Chimichurri

with roasted sweet potatoes & tomatoes

STARS

Chimichurri, or Argentinian pesto, is full of the herbal scents of cilantro and parsley, spiced with chiles and smoothed with olive oil. It was first created to preserve the flavor of Argentinian beef, some of the best in the world. For this recipe, quickly sear and thinly slice tri-tip steaks. Serve in the simple Argentinian way with chimichurri, roasted sweet potatoes and a clean, fresh salad of tomatoes and shaved red onion.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Steaks

  • 4 6-ounce tri-tip steaks
  • Canola oil
  • Salt and pepper

Roasted Sweet Potatoes

  • 5 sweet potatoes, cut into wedges
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Marinated Tomato Salad

  • 1 can roasted tomatoes, drained and chopped
  • 2 cups cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 5 basil leaves, minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Chimichurri Sauce

  • ¼ cup parsley
  • ½ cup cilantro
  • 2 jalapeños, deseeded
  • 1 garlic clove, peeled
  • 2 tablespoons apple cider vinegar
  • ½ cup canola oil

Directions

1
Preheat the oven to 400°F.
2
In a shallow baking dish, coat the steaks in oil, salt and pepper. Rest for 10 minutes.
3
On a baking sheet, toss the sweet potatoes with the oil, salt and pepper. Roast for 16-20 minutes, or until tender.
4
Preheat the grill or a large skillet over high heat. 
5
Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
6
Transfer the grilled steaks to a cutting board and rest for 5 to 10 minutes, then slice against the grain.
7
Combine all of the tomato salad ingredients in a bowl. Season to taste.
8
Add all of the chimichurri ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
9
Divide the steaks and sweet potatoes between plates. Serve with tomato salad and drizzle with chimichurri.